(Jump to recipe)
With summer starting and COVID-19 still around, I’ve decided to make the best out of the bounty of lemons I harvested from my lemon tree a couple months ago! I’m a big fan of tart things, so this recipe cuts down a lot of the sugar that is usually called in other recipes.
To start off, I preheated the oven at 350 °F and prepared the crust with a cup of flour, 6 tablespoons of sugar, a pinch of salt, and a stick of softened butter in a medium-sized bowl. You can use vegetable oil as a substitute for butter with a conversion ratio of 1 cup of butter to 3/4 cup of oil. So in this case, the butter can be substituted with 6 tablespoons of oil. If you do use butter, make sure it’s softened otherwise it’ll be very difficult to spread the butter into the other ingredients to form the dough.
After mixing everything together with a fork, I used my hands to combine the buttery globs into a crumbly dough. If you’ve ever played with kinetic sand, that’s how your crust should feel like! Then, I lined a 7×11 inch pan with foil and pressed the dough into the bottom of the pan. Make sure the crust is an even layer otherwise some of your lemon bars might have more crust than lemon curd.
I popped the crust into the oven and set a timer for 15 minutes. While the crust was baking, I got another medium-sized bowl and mixed in a 1/2 cup of sugar and 2 tablespoons of flour (the flour helps thicken your lemon curd). In another smaller bowl, I whisked 2 eggs together and poured them into the sugar & flour. I mixed in the whisked eggs to create the base of the lemon curd. Then, I squeezed 1.5 lemons and mixed in the juice until it was evenly combined with the rest of the curd.
After the crust is done baking, I poured the filling into the pan and popped it all back into the oven for 20 minutes.
After 20 minutes, I let the lemon bars cool for 10 minutes until they hit a moderately warm room temperature and stored them in the fridge for 2 hours to solidify the lemon curd. It was a long wait, but definitely worth it!
- 1/2 cup (1 stick) of softened butter
- 6 tbsp of sugar
- 1 pinch of salt
- 1 cup of all-purpose flour
- 2 eggs
- 1/2 cup of sugar
- 1.5 lemons juiced
- 2 tbsp of all-purpose flour
- Preheat oven at 350°F.
- Get a medium-sized bowl and combine the butter (make sure it’s softened!), flour, sugar, and salt.
- Blend the ingredients with a fork until an evenly mixed crumbly dough appears.
- Press the crumbly dough into the bottom of a 7×11 inch pan lined with foil until a smooth even layer is formed.
- Bake for 15-20 minutes, or until firm.
- While baking the crust, get another medium-sized bowl and mix the sugar & flour together.
- Whisk the eggs in a smaller bowl, then pour the whisked eggs into the sugar & flour.
- Combine the eggs with the sugar & flour until a smooth curd is formed.
- Squeeze the lemons and mix the juice in until evenly combined.
- Pour over the baked crust.
- Bake for 20 minutes.
- Let the lemon bars cool for 10 minutes, then store them in the fridge for at least 2 hours.
- Cut the lemon bars, dust with powdered sugar if you’d like, and enjoy!